Description

This Irresistible Bang Bang Chicken Bowl is a vibrant, flavorful dish combining tender baked chicken breasts coated in a creamy, spicy bang bang sauce served over fluffy jasmine rice, with fresh bell peppers and green onions adding a satisfying crunch. Ready in just 30 minutes, it’s a perfect weeknight meal that’s easy to prepare and bursting with delicious Asian-inspired flavors.

Ingredients

Scale

Chicken and Rice

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup jasmine rice
Salt and pepper to taste
Nonstick cooking spray

Vegetables and Garnishes

2 cloves fresh garlic, minced
1 red bell pepper, diced
4 green onions, sliced (white and green parts separated)

Bang Bang Sauce

1/2 cup mayonnaise
3 tbsp Sriracha sauce (adjust to taste)
2 tbsp low-sodium soy sauce

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray to prepare for the chicken.
Season the Chicken: Season the chicken breasts generously with salt and pepper. Place them evenly in the prepared baking dish to ensure even cooking.
Cook the Rice: While the chicken is baking, cook jasmine rice according to the package instructions until fluffy and tender.
Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, Sriracha sauce, and low-sodium soy sauce until smooth and well combined, adjusting Sriracha for preferred spice level.
Coat and Bake the Chicken: Pour half of the bang bang sauce over the chicken breasts, making sure they’re well coated. Bake in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
Rest and Slice the Chicken: Remove the chicken from the oven and allow it to rest for a few minutes. This helps retain juices. Then slice the chicken into thin strips for serving.
Assemble the Bowl: Start by layering cooked jasmine rice at the bottom of your bowl. Top with sliced chicken, diced red bell pepper, the white parts of the green onions, and finish with the green parts of the onions as garnish. Drizzle the remaining bang bang sauce over the top for extra flavor.

Notes

Adjust the amount of Sriracha to control the heat level to your preference.
Use low-sodium soy sauce to keep the sodium content moderate.
Letting the chicken rest after baking ensures it’s juicy and tender.
For a gluten-free version, substitute tamari for soy sauce.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl (approximately 1/4 recipe)
Calories: 520 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 6 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 105 mg

Keywords: Bang Bang Chicken Bowl, spicy chicken, baked chicken recipe, Asian chicken bowl, quick dinner, easy weeknight meal, jasmine rice bowl